Herbed Butter Chicken

Serves: 2
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

I know what you're thinking, and if you thinking buttery, delicious and amazing… you're right. If that's not what you're thinking, maybe you should try this first.

INGREDIENTS

• ¼ cup Finlandia butter*, room temperature
• ¼ cup freshly chopped parsley, 4 tablespoons
• ½ teaspoon freshly ground black pepper
• 2 chicken breasts
• Olive oil
• Kosher salt

DIRECTIONS

1. Preheat grill to high
2. Put butter, parsley & black pepper in a small bowl and mix well to combine – set aside
3. Place chicken breasts one at a time into a zip lock bag, add a little olive oil to each side and close bag
4. Using something heavy like a bottle of olive oil or vodka (my favorite btw) pound them carefully to an even thickness - approx 1/2'' thick
5. Remove from bag, season each breast well with Kosher salt and put on hot grill
6. Place chicken on the heated grill, cook approximately 3 minutes then turn 45 degrees to create cross hatch marks – cook another 2 minutes
7. Flip chicken over and spread another tablespoon of butter mixture on each breast
8. Cook until bottom is just cooked, then flip and give the top side a coating of butter
9. Take chicken off grill, brush with softened butter one last time and serve – in a sandwich, sliced on some pasta or use on a salad.

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*Finlandia Butter can be found at Vons, Albertsons and Safeway. Finlandia Cheeses are also available, in Southern California at Costco and other fine retailers.

Mexican Lasagna

I made this one night with a box of busted lasagna noodles and it was great, not to mention a lot easier than dealing with the whole noodles. Either make it an oven proof pan, or make it then put into an oven safe casserole dish for baking. 

Serves 6

Oil

½ yellow onion, diced small

2 red or green jalapenos, seeded and diced fairly small

1 serrano peppers, and diced small

2 large clove garlic, minced

1/2 lb ground beef

9 ounces beef chorizo

2 tablespoons fajita seasoning, recipe here or 1 pack store-bought fajita seasoning, about 1.3 ounces

15oz can diced tomatoes, drained

6 ounces ‘oven ready’ lasagna noodles, (the no-boil kind) broken into 2 inch-ish pieces

8 ounces shredded pepper jack cheese

Fresh cilantro for garnish

• Heat oven to 350

• Heat about a tablespoon of oil on medium high heat, and add onion, jalapeno & serranos - stir and let cook until beginning to soften, about 5 minutes

• Add the ground beef and chorizo, and cook until almost done, probably 5 minutes

• Put in garlic, and when fragrant stir through, then add tomatoes and fajita seasoning

• Mix well, and add about 3/4 of the cheese and the broken noodles

• Stir thoroughly to combine everything, add top with remaining cheese

• Cover with a lid or foil, and put in the oven 30 minutes or until bubbly

• Remove foil, and turn on broiler - cook until the top just starts getting crispy 3-5 minutes

• Let rest 5-10 minutes, top with cilantro and serve

Grilled Vegetables

Serves: 4-6
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

Grilled veggies - good.  Grilled veggies with herb butter – tremendous.

INGREDIENTS

• 2 red peppers, cored and cut into 2 inch slices
• 2 yellow peppers, cored and cut into 2 inch slices
• 1 red onion cut into 1/2 inch thick slices
• 1 pound asparagus, thick ends removed
• ½ cup Finlandia butter*, diced
• 2 tablespoons Dijon mustard
• 1 teaspoon each fresh thyme, rosemary and parsley, finely chopped
• 1 clove garlic, finely minced
• Salt & fresh ground pepper

DIRECTIONS

1. Preheat grill to medium high
2. Combine butter, mustard, herbs, garlic & salt and pepper in a small pot, and stir over medium until melted and well blended – keep warm
3. Grill vegetables, brushing with herb butter until done – being sure to baste once more before serving.

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*Finlandia Butter can be found at Vons, Albertsons and Safeway. Finlandia Cheeses are also available, in Southern California at Costco and other fine retailers.

Crazy Good Garlic Bread

Makes one loaf – and a damn good one at that

1/2 cup butter, room temperature

6 cloves garlic, finely crushed

1/2 cup shredded Parmesan

1 bunch green onions, white & light green parts only, finely chopped

1 /3 cup chopped curly parsley

1/2 teaspoon Kosher salt

1 loaf French or sourdough bread

• Preheat oven to 425

• Put garlic & butter in a large bowl, mix well then add the Parmesan, green onions, parsley and salt - combine everything

• Cut loaf in half lengthwise and spread mixture on each cut side

• Place on baking sheet and put in oven about 6 minutes

• Turn oven to broil, then put loaves back in about 6-8 inches away from the heat until bread is beautifully golden brown and bubbly

• Slice into 2 inch pieces and serve

Herb Garlic Butter

Makes: 1/3 cup, approx.
Prep Time: 5 minutes
Total Time:  5minutes

INGREDIENTS

• 1/4 cup finely chopped mixed herbs – parsley, cilantro, thyme, rosemary etc
• ½ stick Finlandia butter*, softened
• Zest of ½ lemon
• 1 large clove garlic, finely minced
• Pinch Kosher salt

DIRECTIONS

1. Put all ingredients in a bowl, and mix really well to combine
2. Put mixture in the middle of a large piece of wax paper and roll into a tube and twist ends to make tight
3. You could use right away, or refrigerate for up to a month or freeze for up to 3

* Finlandia butter is available at Vons, Albertsons, Safeway and Costco.

FRESH SPRING ROLLS

Perfect food for when it is 800 degrees outside (San Diego summertime).

INGREDIENTS

• 8 rice wrappers (approx 8 inch diameter)
• 1 cup poached shrimp, chilled, shells and tails removed, sliced lengthways
• 1 cup my Black Bean Salmon  recipe, chilled
• 1 cup shredded Napa Cabbage
• 1 cup matchstick carrots
• 1 cup matchstick red pepper
• 1 cup fresh cilantro leaves
• big handful of lettuce leaves

SAUCE

• hoisin sauce
• Chili Garlic sauce (Huy Fong brand, the same people that make Sriracha)

DIRECTIONS

1. Prep everything
2. Mix Sauce: 3 parts Hoisin to 1 part Chili Garlic sauce, set aside  
3. Fill large bowl with warm water
4. One at a time, place 1 rice paper in water for 15 seconds
5. Place flat on clean kitchen cloth
6. Layer a strip of each ingredient, on top of each other, then roll it up like a mini buritto  
7. Repeat until you have used up all the ingredients
8. Serve with sauce, dip and enjoy! 

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MORE RECIPES

Asian Grilled Chicken Tacos

There’s just something about making tacos on the grill – and when they’re Asian inspired they’re even more special. Try this version for a great change.

Makes 6 ‘street’ size tacos

INGREDIENTS

• 1/3 cup + 2 tablespoons Sambal chili sauce

• 2 Tablespoons honey

• 1 Tablespoon soy sauce

• 1/3 cup sour cream or non-fat Greek yogurt

• 1/3 cup shredded red cabbage

• 2 chicken thighs

• 1 tablespoon olive oil

• 6 flour tortillas - ‘street’ taco size

• Chopped cilantro for garnish

DIRECTIONS

1. Put 1/3 cup of the chili sauce, honey and soy sauce in a medium bowl and mix well - remove about 1/3 to a small bowl and set aside

2. Add chicken to the medium bowl with the marinade, submerge to cover and refrigerate at least an hour to overnight

3. Add remaining 2 tablespoons of the Sambal to the sour cream or yogurt, mix well and set aside.

4. Remove chicken from fridge about 30 minutes before cooking

5. Heat grill or grill pan to medium high, spray with cooking spray and add chicken

6. Cook until well marked on both sides and cooked through - using set aside sauce to brush with

7. Remove from grill, slice the chicken, spread some of the sour cream on a tortilla, add the cabbage and the chicken, and finally a little chopped cilantro.

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Hash Brown Crust Quiche

 But the hash browns aren't in, they're the crust!

Serves 6

INGREDIENTS

• 3 cups thawed frozen hash browns
• ¼ pound bacon, diced
• 1 cup mushrooms, sliced thin
• ½ green pepper, diced
• ½ small yellow onion, diced
• 1 garlic clove, minced
• 6 eggs
• ½ cup Monterey Jack cheese
• 1 teaspoon fresh ground black pepper
• Big pinch Kosher salt

DIRECTIONS

1. Preheat oven to 400
2. Press hash browns into pan or pie dish – like you would pie dough
3. Bake until golden brown, approx 25 minutes
4. During this time, cook bacon in a large skillet, until almost crispy, then add mushrooms, peppers & onions and cook on medium heat, until softened -add garlic in the last minute and spread into pan
5. Beat eggs, stir in cheese, season with salt & pepper and mix in cheese
6. Pour mixture into pan and bake I oven, 15-20 minutes or until just firm, serve.

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Chinese Green Beans & Pork

I could swear these are exactly like they made em at the Bamboo Terrace about a 100 years ago.

Serves 2-4

INGREDIENTS

• 1 tablespoon canola oil
• 5 ounces green beans, cut into 2 inch pieces
• 5 ounces ground pork ( or chicken)
• 2 cloves garlic, minced
• Pinch Kosher salt
• 1 teaspoon freshly ground pepper (Szechwan pepper corns if possible)
• 1 tablespoon soy sauce

DIRECTIONS

1. Heat wok or pan on high until almost smoking, then add oil and green beans
2. Stir quickly about 3 minutes, or until crisp tender - remove to a bowl
3. Return wok to heat, add a little more oil and then the pork
4. Stir quickly until almost no longer pink, and add garlic stirring well - season with salt & pepper
5. Add soy sauce, stir through to mix and serve

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HOISIN SRIRACHA WINGS

These are deliciously sweet with a little kick, you can dial up the heat a little more just add more Sriracha.

INGREDIENTS

• 2 dozen chicken wings
• 3 tablespoons Garlic Hoisin Sauce
• 3 tablespoons soy
• 3 tablespoons honey
• 3 tablespoons Sriracha
• big pinch Kosher salt
• 2 big garlic cloves

DIRECTIONS

1. Preheat oven 425
2. Mix all ingredients, everything but chicken
3. Coat chicken with 3/4 of the sauce
4. Cook on lined baking sheet for 15 minutes, flip, brush with a little sauce, cook for 15 minutes
5. Flip again, brush with the remaining sauce and cook another 5 minutes

TO GRILL

Pre-heat medium grill. Cook plain wings, turning occasionally, for 20 minutes. Baste generously with sauce and grill for 5 minutes.

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MORE CHICKEN RECIPES

Orzo Carbonara

Makes 4 servings

INGREDIENTS

• 1/2 pound bacon, diced
• 1/2 pound orzo
• 1 pound asparagus, cut into 1 inch lengths
• 1 clove garlic, minced
• 1 egg yolk
• 1/3 cup heavy cream
• 1/2 cup Parmesan cheese plus extra for serving
• Kosher salt & freshly ground pepper

DIRECTIONS

1. Cook bacon in a large skillet until just getting crispy, remove all but 2 tablespoons of oil and turn off heat
2. Boil large pot of water and add orzo cook 8 minutes and after 4 minutes of cooking, add asparagus to cooking orzo
3. While it cooks, beat egg in a bowl and stir in cream
4. When orzo is done, drain but reserve 1 cup of the water
5. Add drained orzo and asparagus to the pan with bacon, and heat on medium until warmed through
6. Add garlic, and stir through until very fragrant - about 45 seconds, turn off heat
7. Stir in beaten egg/cream and 1/2 cup of the cheese - season with Kosher salt and lots of black pepper
8. Mix well and add as much reserved pasta water to make it creamy
9. Serve with extra Parmesan

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Loose Meat Sandwich

This is essentially a hamburger with no structure. And if ur not from where they're popular, you might think they sound gross. But they’re anything but - in fact they’re effing great!

Makes 4 sandwiches

INGREDIENTS

• 1 yellow onion, diced
• 1 tablespoon olive oil
• 1 pound ground beef
• 1/2 teaspoon each salt, onion powder, garlic powder, black pepper & cayenne
• 2 tablespoons Worcestershire sauce
• 1 cup beef broth
• 4 hamburger buns, or rolls or whatever - some bread kinda thing
• Butter for buns
• 2 ounces French’s French Fried Onions

DIRECTIONS

1. In a large skillet over medium heat, cook onion in oil until softened - about 5 minutes
2. Add ground beef and continue cooking until just browned
3. Add seasoning and Worcestershire sauce, mix well and add broth
4. Simmer until the broth is gone - about 15 minutes
5. Butter and toast or grill buns
6. Put some loose meat on a bun, top with a layer of crispy onions and add top bun

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Shiitake Mushrooms and Leeks

One of my favorite combinations, check out just how versatile they are.

INGREDIENTS

• 3/4 pound Shiitake Mushrooms, stalks removed, sliced 1/4'' width
• 2 leeks, root and most of the dark green stalks removed, cut lenthways, finely slice semi circles
• 2 tablespoons Olive oil, add more if it gets dry
• 1 garlic clove, crushed
• 2 tablespoons butter
• big pinch Kosher salt
• 6 grinds fresh black pepper

DIRECTIONS

1. Preheat large skillet on medium heat, add oil, mushrooms and leeks, cook for approx 4 minutes 
2. Clear a space in pan, add garlic, let it sit until fragrant, then stir into vegetables – don't let it burn
3. Once cooked for 7-10 minutes in total, stir in butter, then season with Kosher salt and pepper

Serve as a side dish with juicy steak, creamy polenta, or a delicious Eggs Benedict.

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SHIITAKE & LEEK BENEDICT RECIPE

QUICK BBQ CHICKEN SANDWICH

Makes One

If you have some leftover deli-roasted chicken...you'll be eating in about 5 minutes. And if you've watched the video you'll know how simple this is and doesn't really need a recipe - but here goes anyway.

INGREDIENTS

• 1/3 cup cooked deli-roasted chicken, shredded
• 1/4 cup bbq sauce, any kind you like
• 1 teaspoon white vinegar
• 1 teaspoon chipotle pepper, minced
• 1 slice cheese, I like Muenster or Havarti for this but you go for it
• 1 hamburger bun or 1 hot dog bun or 2 slices of bread or a croissant - just a bread-like product
• Mayo (preferably Kewpie, the Japanese mayo cuz honestly it's unfrickingbelievable)
• Shredded iceberg lettuce

DIRECTIONS

1. Warm chicken in a non-stick on medium heat
2. Add bbq sauce, vinegar & minced chipotle
3. Heat until just beginning to bubble and top with cheese - let cheese melt
4. Toast bun, bread, croissant or whatever ur using, then add mayo to the bottom, then lettuce, then the chicken with melty cheese and the top bun
5. Eat, as if that wasn't obvious
6. Repeat

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Pasta with Bratwurst & Sour Cream

Try this quick and easy dinner idea, it's hearty and packed with flavor.

INGREDIENTS

• 1/2 pound penne pasta
• 2 bratwurst, uncooked
• 1/2 teaspoon red pepper flakes
• Kosher salt & fresh ground pepper
• 6 ounces sour cream
• 1/4 cup parmesan cheese, grated plus a little more for serving
• 1/4 cup finely chopped parsley
• 2 -3 ounces milk or pasta water 

DIRECTIONS

1. Boil pasta according to package directions
2. Slice brats lengthwise, remove sausage and cook in a non-stick medium sized pan
3. While it cooks, season with red pepper, salt & pepper
4. When sausage is longer pink, add sour cream & stir well to combine
5. Drain pasta (reserving about ½ cup pasta water) and add to sausage with most of the parsley and parmesan
6. Mix well, and depending on how thick or thin you like it, add a little pasta water or milk
7. Mix again well and plate, adding a little more parsley

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Simple Lemon Pasta

If you can't make this, no one can.

Serves 2

INGREDIENTS

• 1/2 pound pasta, you can choose
• 1/3 cup olive oil
• 2 cloves garlic, minced
• 1 lemon, zest and juice
• 1/4 - 1/2 teaspoon red pepper flakes
• 1/3 cup fresh grated Parmesan cheese, plus a little more for garnish
• 1/4 cup chopped fresh parsley

DIRECTIONS

1. Cook noodles according to package directions
2. About 1/4 way though, heat olive oil a large pan on medium heat and add garlic
3. Just as it get super fragrant, about 30 seconds, and zest and juice of lemon and red pepper flakes
4. Stir well to combine and let simmer about a minute
5. Drain pasta and add to sauce along with cheese and parsley - mix well to combine
6. Plate and top with a little more cheese and parsley

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SWEET AND SOUR CHICKEN

With almost no ingredients. I'm always here for you. This is awesome, I say, it beats takeout any day!

Serves 4

INGREDIENTS

• 1/2 cup ketchup
• 1/4 cup soy sauce
• 2 Tbsp apple cider vinegar
• 1 clove garlic, minced
• 1 tablespoon. cornstarch
• 1 tablespoon canola oil
• 1.5 pounds chicken, breasts or thighs sliced into thin strips
• 2 green onions, white & light green parts only, diced fine
• sesame seeds for garnish

DIRECTIONS

1. Combine first 5 ingredients, mix well and set aside
2. Heat wok or pan well, then add oil and then chicken
3. Stir fry until just done, then add about 1/3 the sauce
4. Mix to combine and let bubble away about a minute so it thickens
5. Serve on rice or noodles garnished with green onions and sesame seeds

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BEST CHINESE STIR FRY SAUCE

This is the 'little black dress' of stir fry sauces – good for chicken, beef, pork, veggies and seafood.

Makes about 1 cup

INGREDIENTS

• 2 cloves garlic, minced

• 1 tablespoon fresh ginger, chopped fine

• 1 teaspoon sesame oil

• 2 tablespoons rice vinegar

• 1/4 cup soy sauce

• 1/4 cup chicken broth, vegetable broth or even water

• 1 tablespoon sriracha

• 2 tablespoons sugar

• 1 tablespoon cornstarch

DIRECTIONS

1. Combine all ingredients in a small bowl or Tupperware and mix well

2. Stir fry about 2 cups any combination of diced vegetables and/or seafood, chicken or beef until protein is just cooked through

3. When just done, add 1/2 to 2/3 of sauce, mix and let thicken slightly – about a minute and serve

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Butter Sauteéd Carrots

Can anything better then these simply cooked carrots?

Makes a pound

INGREDIENTS

• 1 pound baby multi-colored carrots, halved lengthwise

• 3 tablespoons butter

• Kosher salt & freshly ground pepper to taste

• 1 tablespoon chives, finely diced

DIRECTIONS

1. Slice carrots lengthwise, trim green at the top, but leaving about ½ of the green at the top

2. Heat a large skillet on medium-high heat, add 2 tablespoons of the butter and the carrots

3. Begin to cook, slowly and season to taste with salt & pepper

4. Turn over every so often to get color on all sides

5. Cook until crisp/tender – and when they’re almost done, add remaining butter and chives - stir well

6. Plate and serve

ANNA’S STEAK RANCHERO

INGREDIENTS

• 1 & 1/2 lbs Sirloin Steak
• 1/2 large green bell pepper, chopped
• 1/2 large white onion, chopped
• 1 tomato, chopped
• 1 - 8 oz can tomato sauce
• 1 - 8 oz can El Pato tomato sauce (the YELLOW can)
• Garlic Salt
• Kosher salt and pepper to taste

DIRECTIONS

1. Slice your sirloin into thin strips (across the grain for tenderness)
2. Saute in 2 tablespoons of vegetable oil until most of the pink is gone
3. Add vegetables, seasonings and sauces, season with salt and pepper
4. Cover and let simmer 20-30 minutes on low
5. In the last 5 minutes, you can add chopped cilantro if you want.
6. This tastes even better the longer you let it simmer and is great for leftovers. Serve with Spanish rice and re-fried beans and flour tortillas.